Breakfast

Tangerine Poppy Seed Muffins is for Breakfast, Snack.

Tangerine Poppy Seed Muffins takes 5 minutes to prepare.

Tangerine Poppy Seed Muffins takes 30 minutes to cook.

Tangerine Poppy Seed Muffins makes 12 servings.

The ingredients for Tangerine Poppy Seed Muffins are:

1 1/4 c all purpose flour
1/2 c oat flour
1/4 c plus 2 tbs splenda baking blend
1 1/2 tbs poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c skim milk
1/4 c sunflower oil
1 egg
3 tbs fresh squeezed tangerine juice
2 tsp tangerine zest
1/8tsp orange oil or extract (optional)

Glaze:
4 tbs powdered sugar
1 tbs tangerine juice
poppy seeds for sprinkling

Here is how you make Tangerine Poppy Seed Muffins:

1. Preheat oven to 350 F. Line a muffin tin with paper muffin cups and spray with cooking spray, set aside.2. In a large bowl, mix together flour, sugar, oat flour, poppy seeds, baking powder, baking soda and salt.3. In a medium bowl, whisk together milk, oil, egg, tangerine juice, zest and extract. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.4. Divide batter in prepared pan. Bake for 30 to 35 minutes, or until muffins are light golden brown and a toothpick in the centre comes out clean. Cool on a wire rack for 10 minutes.5. Remove from pan and cool completely on rack.6. Whisk powdered sugar and 1 tbs juice until devolved and drizzle about 1/2 tsp per muffin and sprinkle with poppy seeds. Store in an air tight container at room temperature or in the fridge.Serving Size:?12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SANDOZ338.

The nutritional information for Tangerine Poppy Seed Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.2

• Total Fat: 5.7 g
• Cholesterol: 15.8 mg
• Sodium: 300.4 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 0.7 g
• Protein: 3.1 g